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Preface.
Acknowledgments.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.
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| $113.40 | Digital |
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Greg O'brien
reviewed Near Infrared Spectroscopy in Food Science and Technology on July 23, 2019
Near Infrared Spectroscopy in Food Science and Technology
This is perhaps the most useful took the Gamma Spectrometrist can ever own, aside from the requisite equipment.
Contained within this book are the equations, step by step explanations, and details needed to understand Gamma and X-ray Spectrometry for both Crystal and HPGe Detectors. I have considered buying a second copy (not cheap either) just to have a backup. I keep this book wrapped in plastic to protect it. I'd lend my gamma spectrometer to a friend before I lent this book.
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Add Near Infrared Spectroscopy in Food Science and Technology, This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spec, Near Infrared Spectroscopy in Food Science and Technology to the inventory that you are selling on WonderClubX
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Add Near Infrared Spectroscopy in Food Science and Technology, This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spec, Near Infrared Spectroscopy in Food Science and Technology to your collection on WonderClub |